29214 used Recipes

light butter , i use keller s light stick butter, splenda brown sugar blend, splenda brown sugar blend, pasteurized liquid egg-whites, bananas , overly ripe, mashed, all-purpose flour, whole wheat flour, baking soda, salt

tortilla chips (approx ), pickled jalapeno peppers (approx ), leftover chili , con carne heated through (approx), salsa , heated through (can use pasta sauce), grated cheese (approx ), guacamole (approx ), sour cream (approx )

garlic clove, peeled, flat leaf parsley, whole wheat bread (i use low carb), parmesan cheese, grated, olive oil, salt, fresh ground black pepper, salmon fillets, skinless, dijon mustard

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

mung flour (i guess u can try to use urad or chickpea flour), carrot, grated, radishes, grated, coriander, leaf chopped, cumin seed, chili powder, fruit salt (eno)

you will need a rack that fits inside your dutch oven. we find it easiest to use tongs and a sturdy, flat spatula to transfer the ramekins into and out of the pot. the eggs can overcook quickly so check them often after 5 minutes of cooking. if you are serving this dish for company, you may want to practice once or twice to get your timing down.

kefalotyri cheese (can use feta or kasseri cheese), butter, lemon juice (fresh )

onion soup mix, cream of mushroom soup, mushrooms, beef stock or 15 oz use leftover stock, from cooking the roast, sour cream, onion, diced, salt , to taste, pepper , to taste

top round steaks (or other inexpensive cut of beef), stir-fry oil, flavored with oriental spices, frozen stir fry vegetables , slightly defrosted so that ice crystals melt,drain, green onions, with tops,sliced, white mushrooms, quartered, carrot, sliced, onion , cut into eight sections, gingerroot, grated, lo mein noodles, la choy brown sauce, water (or use liquid from the pressure pan), soy sauce, cornstarch

leftover cooked chicken breasts, leftover cooked pork loin chops (any combo works here, you could also throw beef or ground turkey, or even taco meat or tofu into the), barbecue sauce (i used the trader joe s brand, which has a kick to it!), chili beans (i used bush s- it comes in a spicy sauce), brown sugar

minestrone soup, undiluted (i use campbell s healthy request minestrone 31.5 oz of soup-do not add water), chili beans (i ve tried other brands of , but my family definitely prefers mrs. grime s), tomatoes, undrained (i use del monte diced tomatoes with basil, garlic, and oregano-see note), whole kernel corn, drained (total of 30 oz of corn)

extra virgin olive oil, garlic cloves, minced (i use food processor & finely mince garlic, onion & eggplant), very large eggplant (or 2 medium sized eggplants, peel 1st then dice in food processor), water, italian seasoned breadcrumbs, fresh parsley, chopped (i mince this in food processor too), eggs, beaten, grated mozzarella cheese, grated cheese

using your bread machine (for mixing only)-add these ingredients in the serving listed by manufacturer, rinsed and well drained (almost squeezed out ) sauerkraut that you have chopped a bit, warm (not hot) water, molasses , melted butter and brown sugar, caraway seeds (i used 3 teaspoons), kosher salt (if using table salt-use a little less), rye flour, bread flour, a darker loaf-add 1-2 tsp baking cocoa-i did , and no, there s no chocolate flavor-it s just there for color), active dry yeast, vital wheat gluten-optional *i liked the texture better with gluten, but you may like it without

use 1 portion of your favorite pizza dough(or can use frozen or store bought rounds), olive oil, garlic to taste, oregano to taste, black pepper to taste, pickled banana pepper rings hot or mild i prefer the hot, shreded mozzerella cheese

use any left over meat (chicken, beef, or pork, barbecued is good to use, cabbage, ketchup, salt to taste, brown sugar

potaotes - mom used bakers, i like to use yukons, butter, cheddar soup, half and half, shredded or crummbled sharp cheddar cheese (if it s available, i use white vermont cheddar... yum!), paprika (smokey hungarian is the best in my book!), vadalia onion, minced fine

chart house chocolate mousse pie, oreo cookies broken into rough chunks ; use the whole cookie, including the white cream filling, unsalted butter, melted, mousse filling, semi-sweet chocolate bits, egg yolks, egg whites, heavy cream, make the crust : place cookie chunks in the bowl of a food processor and process until you have crumbs. add the melted butter and process again until well mixed., spray a 9-inch spring-form pan with nonstick cooking spray. press the crumb mixture into the bottom of the pan and about 2 inches up the sides., freeze to set while you prepare the mousse filling., make the filling : place the chocolate bits in a heavy glass or ceramic bowl. microwave for 1 minute, then stir and microwave again until the chocolate has melted completely., if you prefer, you can place the chocolate in a bowl over a pot of water that is steaming - but not boiling - and let it melt, stirring occasionally.), stir the egg yolks into the melted chocolate ., place the egg whites in a clean , dry mixing bowl. beat, using a wire whisk, until soft peaks form. fold the egg whites into the chocolate mix, 1 third at a time., place the cream in the mixing bowl you used for the egg whites and, using the wire whisk, beat the cream until it is stiff and not at all grainy. fold the whipped cream into the chocolate mixture., pour the mousse into the reserved crumb crust. freeze again until firm and set, about three or four hours., cut portions cleanly , use a sharp knife. dip the knife into hot water and dry it off before you make each slice.

french bread cut into 1 cubes. any combination of sweet breads/pastries may be used. we like to use leftover cinnamon rolls., cream cheese, cubed, eggs, milk (light cream or a combination), white sugar, baking powder, vanilla, pecans, whole or chopped, heavy cream for topping, white sugar mixed with 1 tsp cinnamon